Apricot Chicken with Roasted Potato Thins

Southern Living
Apricot Chicken with Roasted Potato ThinsRecipe
Make this one-dish dinner for an easy weeknight meal tonight that's ready in minutes. The chicken pairs nicely with the roasted potatoes. Serve with a side of green beans, if you prefer.
Makes 4 servings


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4 skinned and boned chicken breast halves
1/4 teaspoon salt
1 (16-ounce) can apricot halves, undrained
1/2 cup orange juice
2 tablespoons lite soy sauce
1 garlic clove, minced
1 teaspoon dark sesame oil
3/4 cup all-purpose flour
1/4 to 1/2 teaspoon ground red pepper
2 teaspoons vegetable oil
6 green onions, thinly sliced
1/4 cup chopped fresh cilantro


Place chicken between 2 sheets of plastic wrap. Flatten to 1/2-inch thickness, using a meat mallet or rolling pin. Sprinkle with salt.

Drain apricots, reserving liquid. Coarsely chop apricots.

Stir together reserved liquid, apricots, juice, and next 3 ingredients.

Combine flour and pepper; dredge chicken in flour mixture.

Cook chicken in hot vegetable oil in a large skillet over medium-high heat 3 minutes on each side. Reduce heat to medium; stir in apricot mixture. Cook 3 to 5 minutes. Add onions, and cook 1 minute. Sprinkle with cilantro. Serve with Roasted Potato Thins.

Created date

March 2002

Nutritional Information

Calories 368
Caloriesfromfat 28 %
Fat 11.4 g
Satfat 2.5 g
Monofat 4.9 g
Polyfat 2.9 g
Protein 33 g
Carbohydrate 33 g
Fiber 3.2 g
Cholesterol 82 mg
Iron 2.8 mg
Sodium 490 mg
Calcium 55 mg